Firstly some simple, tasty appetizers . . . .

Eggplant rolls

Method
- Slice eggplant into thin ½ cm oblong slices and brush both sides with olive oil.
- Grill slices both sides for 1-3 minutes (depending on heat of grill).
- Place spoonful of cheese on each slice and roll up.
- Wrap a slice of prosciutto tightly around each roll (optional).
- Can be served as is or lightly placed under warm grill for a few minutes.

Serves: Makes approximately 10-12 rolls
Preparation time: 20 minutes

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Cherry Tomatoes and Pesto

Ingredients
Punnet of cherry tomatoes or about 12
Small jar of pesto, or make your own:

Method
- Mix lemon juice and vinegar and marinate mushrooms in this mix for few hours or overnight.
- Arrange mushrooms on platter.
- Mix all other ingredients and press small spoonfuls into mushrooms.

Serves: Makes 12
Preparation time: 20 minutes

Stuffed-Zucchini

You can't go wrong with this — Even the kids love it and they'll help you fill up the boat!

Method
- Wash, then cut top third lengthwise off zucchini
- scoop out seeds and enough pulp to make a thick boat
- mix filling ingredients with egg and seasonings, pile into zucchini and top with grated cheese
- Put in oiled baking dish and cook uncovered for 40-60 minutes at 175°C (350°F)

Serves: 4 or more
Preparation time: 30 minutes

Mish Mash

In praise of spuds and root vegetables, here's an old-fashioned standby with a modern approach:

Method
- Scrub vegetables clean and slice thickly.
- Steam or boil in just enough water for approximately 30 minutes or until soft.
- Drain off any water, or keep enough to mash in if not adding milk — add milk and butter.
- Mash roughly, so that there are still some chunky bits of each vegetable in the mix.
- Season with salt if needed and be generous with pepper as it goes well with this dish.

Extras: A great way to add some raw vegetables to this is to stir in just before serving some grated carrot or radish, and chopped herbs or celery. Use what you have in the garden, chop it up and toss in to add colour, flavour and goodness.

Method
- Chop up your vegetables into bite sized pieces, and crush your garlic, or chop finely.
- Heat oil in heavy based pan (with fitting lid!) and cook onions and garlic until onion is clear.
- Add all the spices, stir, gasp, choke, put exhaust fan on.
- Add tomatoes & stir. They should liquefy a lot, and stop you gasping.
- Add other vegetables and chickpeas, and stir.
- Cover with a tight lid and leave to cook for 15 minutes or until vegetables are cooked. Stir occasionally, and you may need to add a little water, depending on how juicy your tomatoes are.

Extra: A little dairy or soy yogurt makes a nice addition to this, giving it smoothness, but still with a bite.

This recipe is a traditional Pakistani curry. You can substitute any vegetables above (except the tomatoes and the onions) as long as you keep roughly to the same quantities.

Preparation time: 30 minutes.
Serves 4.

Feast your eyes on these . . . .

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Stir-frys: Grab your wok — no wok? No worries. Fetch your frypan; pick up some shiny utensils; flirt with some foods, and dance into the kitchen to stir up some compliments with these Stir-fry Recipes.

Salads: If you want to make salads with lettuce that stands up on the plate and announces it is a lettuce, and tomatoes kissed by the sun, and wonderful vegetables with a wild look, how about clicking over to Salad Recipes.

Dips: These whippy dippy blobs in bowls are not as dumb as they sound, they have been tried and tested to work easily with a smooth taste... or crunchy, as the case may be... drum roll for Dip Recipes.

Getting Kids to Eat Veggies: Nurturing tucker, especially vegetables plucked from your garden, will get oohs and aahs from your kids when you follow these Vegetable Tips for Kids.